GOOSE, WITH CHESTNUTS A LA CHIPOLITA
Get the goose ready as usual. To prepare the stuffing take sixty large chestnuts, peel them by scalding, then put them in a stew pan with two ounces of butter, one onion chopped fine, and a sprig of parsley; chop and mix all together and stuff the goose with it; mix with the chestnuts one pint of good broth, and stew them down in it before stuffing the goose. Boil down the gravy very much, and when the goose is served, add the juice of two oranges, half a pound of currant jelly, and a lemon peel in the gravy. Pour this over the goose when it goes to the table.
GAME, VENISON, ETC.
Venison is the finest game we have South. The haunch or saddle is always roasted; it requires constant attention, and should be turned and basted frequently while cooking. Cover the fat with thick white paper while cooking; when nearly done, take off the paper and baste well with claret wine, butter and flour. Currant jelly is the usual accompaniment of roasted venison, and is preferred by some to wine, in cooking it.
VENISON STEAK
Venison steak is good fried or broiled. If to be broiled, season with pepper, salt, and butter, and cook quickly on a hot gridiron. If the meat is not fat, make a gravy for it of wine, flour, and butter. Serve hot.
VENISON PASTY
This is a pie made from the bones, meat, etc., of venison, after the steak and haunch are taken off. Cut up and stew, or braise the parts of meat intended for the pie; season with pepper, salt, port wine, butter, and if liked, mushrooms; stew all until tender, then make a paste and finish like chicken pie. This is better to eat cold than hot and should be rich enough to be a solid jelly when cold.
SQUIRREL, OR YOUNG RABBIT PIE
Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped; season with pepper and salt, and a little thyme or sweet herbs; cook them a light brown. Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon. Toss all up on the fire fifteen or twenty minutes, and it is ready to be put in the pie. If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter, as large as a hen’s egg. Make a nice paste, line the sides of the pan, pour in the stewed rabbit, and cover with paste. Bake until a light brown, and eat cold or hot. It is almost as good as venison pie.